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Easy Yellow and Green Beans

Ingredients

Directions

  1. Prepare the beans: Cut and discard the caps off the beans. Place into a medium pot with cold water. Bring to a boil and let cook for 1 minute. Strain and immediately plunge the beans into a bowl of ice water. Stir while they cool. Once cooled, drain well and chop on an angle into 1-inch pieces.
  2. Assemble side dish: Place the beans into a medium-sized or large bowl and drizzle with olive oil. Add lemon juice and dill and toss lightly to combine. Season with salt and pepper to taste. Serve.
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Easy Yellow and Green Beans

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Green and yellow wax beans tossed with freshly chopped dill, lemon juice, extra virgin olive oil, salt and pepper…

  • clock icon
    15 MIN
  • 4 SERVINGS
Quick Yellow and Green Beans

These EASY YELLOW AND GREEN BEANS are not only easy to make, but they’re also remarkably tasty, too!

A quick trip to my local farm stand helped me find the three stars of this “serve-with-everything” bean salad side dish. Follow my lead and pick up both yellow and green beans plus a bunch of fresh dill. Then hurry home and get to work, because our EASY YELLOW AND GREEN BEANS can be prepared in no time.

This post will answer all of your burning questions about beans like:

  • Are green and yellow beans the same? Yes! Wax beans, also known as yellow beans or butter beans, are a common type of green bean.
  • How long do you boil fresh beans? Cook until tender but still crunchy. We’ll show you how to blanch them in this post.
  • Are beans good for you? Absolutely! More about that in a bit.

Let’s put those fresh beans to good use and make this delicious EASY YELLOW AND GREEN BEANS recipe.

Ingredients for Quick Yellow and Green Beans

INGREDIENTS

Oh, the photo of the ingredients needed for this recipe is a thing of beauty, right? This recipe proves that tasty can also be simple. We often suggest purchasing organic and locally grown produce whenever possible, so look for the dill, yellow beans and fresh green beans at a local farmers market. Try to get freshly picked beans while you’re at it; you will taste a difference.

A mix of yellow and green runner beans
Look for freshly picked beans at your local market or farm stand.

YELLOW WAX BEANS AND GREEN BEANS

Although called by different names, yellow wax beans are simply green beans that have been bred without getting their colour from chlorophyll. Most people find they taste the same, a bit sweet with “grassy” flavour notes. The one noticeable difference is that green beans lose their colour from prolonged cooking. Don’t worry though, we’ll share our “go green” trick next. 

These beans also get top marks for being so nutritious thanks to high levels of protein, potassium, vitamin C and fibre. Head HERE to read this excellent Wiki article about them. 

The beans blanched and chilled
Don’t cook the beans for too long, they’re way better slightly crunchy.

THE BLANCH

When I first started working in the restaurant business many years ago, I remember watching a chef blanch vegetables. The process of parboiling, straining, and then plunging the vegetables in cold water to stop them from cooking further is brilliant. The instructions down below explain this technique perfectly. I’ve also used this method for our GINGER-LIME SPICED CARROTS, our BEST BROCCOLI SALAD and our TWO-CHEESE BROCCOLI QUICHE. If blanching vegetables is new to you, give this recipe a go. Get ready for slightly crunchy beans that keep their bold, bright colour even after being cooked.

Fresh dill, lemon, olive oil, salt and pepper
Fresh dill and lemon give the beans a nice boost of flavour.

FLAVOUR BOOST

Although we could have added garlic, shallots, butter with other spices and flavour enhancers like bacon or Parmesan, we purposely keep things extra simple. The flavour of this bean salad gets a nice boost from nothing more than fresh dill, lemon juice and extra virgin olive oil. As mentioned off the top, simple can taste amazing.

All of the ingredients in the bowl, ready to be tossed
We’ve kept things extra easy with this recipe. Just toss and serve.

TOSS AND SERVE

Assembling this bean salad recipe is easy too. We suggest putting everything into a medium to large-sized bowl and placing it into the fridge until you’re close to serving. After that, gently toss the ingredients together, season with salt and pepper and serve. It’s all so straightforward you could do it with your eyes closed (but don’t!).

Easy Bean Side Dish
This quick and easy side dish pairs well with everything.

ENJOY

Since this recipe comes together in record time, I often serve it with other quick dishes like our EASY ROAST CHICKEN, our BARBECUED SALMON, and our really popular PORK TENDERLOIN. That said, it also pairs perfectly with our GRILLED RIBEYE STEAKS, BEEF TENDERLOIN  and FILET MIGNON served with SAUCE BÉARNAISE. This bean dish is also a nice alternative to the BEAN CASSEROLE I sometimes serve over the holidays.

Need a quick and tasty vegetable side dish? Serve these EASY YELLOW AND GREEN BEANS!

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Easy Yellow and Green Beans

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Easy Yellow and Green Beans

Ingredients

  • 1 pint green and/or yellow beans
  • ¼ cup fresh dill, chopped
  • 1 tablespoon extra virgin olive oil
  • juice of half a lemon
  • sprinkle kosher salt
  • sprinkle black pepper

Directions

  1. Prepare the beans: Cut and discard the caps off the beans. Place into a medium pot with cold water. Bring to a boil and let cook for 1 minute. Strain and immediately plunge the beans into a bowl of ice water. Stir while they cool. Once cooled, drain well and chop on an angle into 1-inch pieces.
  2. Assemble side dish: Place the beans into a medium-sized or large bowl and drizzle with olive oil. Add lemon juice and dill and toss lightly to combine. Season with salt and pepper to taste. Serve.

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